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Chocolate ginger bundt cake
Serves: 12
Prep time: 25 minsTotal time: 
Recipe photograph by Nassima Rothacker
Chocolate ginger bundt cake
This chocolate ginger bake is moist and fudgy – it makes a great celebration cake or is lovely with a cup of tea
Serves: 12
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
401Kcal
Fat
17gr
Saturates
7gr
Carbs
55gr
Sugars
37gr
Fibre
2gr
Protein
4gr
Salt
0.4gr
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Ingredients
- 275g plain flour
- 250g light brown sugar
- ¾ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 125g unsalted butter
- 100ml sunflower or vegetable oil, plus extra to grease
- 50g cocoa powder, sifted, plus extra to dust
- 150ml natural yogurt
- 2 large eggs, beaten
- 3 balls stem ginger in syrup, finely chopped
To finish
- 150g icing sugar, sifted
- ¾ tsp ground ginger
- 1-2 balls stem ginger, chopped, to decorate
Step by step
Get ahead
Leftovers keep in a cake tin for 3-4 days, or can be frozen.
-
Preheat the oven to 180°C, 160°C, gas 4. Grease a 2litre bundt tin (or see tip below) with oil, then dust with cocoa, tipping out the excess.TipIf you don’t have a bundt tin, you can cook this in a 20cm springform tin, for about 1 hour.
- Whisk the flour, sugar, bicarb and salt together in a large mixing bowl, breaking up any lumps of sugar.
- Melt the butter in a saucepan, remove from the heat and mix in the oil, cocoa and 250ml water. Bring just up to the boil, whisking constantly (it will thicken slightly), then pour the hot mixture into the dry ingredients and mix. Add the yogurt and eggs and whisk until well combined. Fold in the chopped ginger.
- Pour into the bundt tin. Take a sheet of baking paper, crumple it under a running tap to dampen and then flatten over the cake (this stops the surface from drying out and cracking). Bake for 40-50 minutes or until a skewer comes out with just a few crumbs sticking to it. Cool in the tin for 5 minutes, then invert the tin onto a wire rack. The cake should drop out easily, so remove the tin and leave to cool completely.
- Mix the icing sugar and ground ginger with a little cold water to a thick drizzling consistency. Spoon over the cake so it runs down the sides, add the chopped stem ginger and leave to set. Serve with sparklers for extra wow!